Ricotta clementine cakes

Nutrition per serving

• Step 1/4

  
  • 20 g butter
  • small pot
  • oven

  Pre-heat oven to 180°C/ 350°F. Melt butter in a small pot and allow to cool.

• Step 2/4

  
  • ⅔ clementines
  • cutting board
  • knife

  Segment the clementines and reserve some of the collected juice.

• Step 3/4

  
  • 26⅔ g sugar
  • ⅔ eggs
  • 50 g ricotta
  • 23⅓ g flour
  • ⅓ tsp baking powder
  • 1 tbsp clementine juice
  • bowl
  • hand mixer with beaters

  Add butter and sugar to a bowl and beat to combine for approx. 2 min. Add eggs, ricotta, flour, baking powder, and some reserved clementine juice and stir until dough is combined.

• Step 4/4

  
  • confectioner’s sugar for serving
  • 6 ramekins

  Transfer dough to 6 ramekins and add clementine segments on top. Bake for approx. 25 min. at 180°C/ 350°F until golden brown. Let cool slightly, then dust with confectioner’s sugar and enjoy!